Kabocha Cookies

Kabocha Cookies

Cuisine: Kabocha Squash
Recipe type: Kabocha Squash
Serves: 6-8

Prep time: 
Cook time: 
Total time: 

  • ¼ lb. kabocha
  • 2 Tbsp butter
  • 3 Tbsp sugar
  • 1 egg yolk
  • ⅔ cup flour
  • ¼ tsp baking powder

  1. Preheat oven to 350˚F.
  2. Cut kabocha into large chunks.
  3. Steam kabocha in the microwave until softened.
  4. Peel kabocha and mash in a bowl.
  5. Mix butter and sugar in another bowl.
  6. Add mashed kabocha in the bowl. Mix well.
  7. Add an egg yolk and stir well.
  8. Sift flour and baking powder together.
  9. Add the flour in the bowl.
  10. Mix the dough. Rest the dough in the refrigerator for 30 minutes.
  11. Flatten the cookie dough on floured board and cut into your favorite shapes.
  12. Place a cookie sheet in a baking pan and place shaped cookie dough on the sheet.
  13. Bake cookies at 350˚F for 15-20 minutes.
  14. Japanese pumpkin, kabocha, is a very popular vegetable in Japan. Kabocha has slightly sweet taste, so it’s often used to make desserts. These kabocha cookies are soft and are slightly sweet.